One thing I love cooking is salmon. It's full of protein, very versatile and quick! Especially coming back from a long trip or vacation, one of my go-to's is definitely this baked honey Dijon salmon.
We always make a quick stop at the grocery store for the usual essentials (milk, eggs, bread), and I always pick up some fresh salmon while I'm there. It's a great protein that you don't have to worry about defrosting or cooking for long. With two, tired, hungry toddlers salmon definitely does the trick on getting food on the table quick along with knowing they will be full.
And the best part? You can whisk and keep the marinade in your fridge before heading out on your trip!
1.5 lbs salmon filet
2 to 3 tbsp Dijon Mustard
2 to 3 tbsp Honey
1 tsp Siracha (more or less depending on spice)
Salt/Pepper (to taste)
1 tbsp Fresh or 1 tsp Dry Dill
1 tsp Lemon Pepper
1 Clove Garlic (crushed/paste)
1 to 2 tbsp Butter (cubed)
I whisk all the ingredients EXCEPT the butter and salmon in a bowl to make a marinade. Then I just line a baking sheet with foil and spray with a layer of oil. Place my salmon filet on the foil lined baking sheet. Pour and brush over the whisked marinade until the fish is fully glazed. I then add cubes of butter over top and bake in a 400 degree oven for 12 to 15 minutes or until tender and flaky.
Enjoy this delicious baked salmon with steamed veggies or my favorite way on top of a mango, quinoa and kale salad.
Did you know you can freeze cooked quinoa and kale?
That's exactly what I did before I left on my trip. All I had to do was pop the bag in some hot water to defrost, add some chopped mangoes and a delicious citrus dressing.
Hope you enjoy not just the salmon but the tips as well...happy eating! :)